Preheat your oven to 350°F (175°C). In a mixing bowl, blend graham cracker crumbs, granulated sugar, and melted unsalted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden, then cool completely.

In a bowl, combine softened cream cheese and 1 cup granulated sugar, beating until smooth. Gently fold in sour cream, vanilla extract, and cream soda. Gradually add eggs, mixing just until blended to avoid overmixing.

Pour the cheesecake filling into the cooled crust and bake for 50-60 minutes until edges are set. Cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.

In a saucepan over medium heat, melt 4 tablespoons of unsalted butter. Stir in brown sugar until bubbly. Gradually whisk in heavy cream, honey, and pinch of salt. Cook until caramel thickens, then cool to room temperature.

Remove the cheesecake from the springform pan. Drizzle honey caramel over the top and sprinkle with crushed graham crackers and edible gold glitter. Chill for an additional 30 minutes before serving.